Mastering Layered & Enriched Doughs

Designed for professional bakers and pastry chefs, this demonstration workshop with some student participation, explores lamination techniques for croissant, kouign amann, and puff pastry, as well as brioche-based doughnuts, babka, and select gâteau de voyage. Participants will learn pointers to refine technique, strengthen consistency, and expand creative possibilities across multiple product categories.

Brian will focus on the critical variables that drive quality such as dough development, fat management, fermentation control, sugar caramelization, frying dynamics, and chocolate integration demonstrating how small technical decisions shape structure, flavor, and finished appearance.

Throughout the course, chocolate is treated as a structural and flavor component across applications, not simply a filling. Discussion includes selection, placement, melt behavior, and balancing sweetness and cocoa intensity within laminated and enriched systems.

· Kouign Amann

· Croissants / Pain au Chocolat

· Puff Pastry

· Brioche / Enriched Doughs

· Seasonal Gâteau de Voyage

Professional bakers, pastry chefs, production leads, and bakery owners with prior experience in laminated or enriched doughs.

· Greater control and repeatability in laminated and enriched doughs

· Practical production strategies for scaling and consistency

· New approaches to chocolate integration

· Techniques you can immediately apply in your bakery